Description
Paleo, vegan, no-bake, raw option
Ingredients
Scale
Crust
- 2 cups almond flour
- 2 Tbs maple syrup
- 4 Tbs coconut oil, softened
Filling
- 1½ cups salted, roasted cashews
- ¼ cup coconut oil, softened
- 1 cup full-fat canned coconut milk
- 3 Tbs maple syrup
- ½ cup + 2 Tbs cacao powder
Instructions
- In a food processor, pulse together the crust ingredients until a dough forms. Press evenly into the bottom of a 9″ spring-form cake pan, greased with coconut oil. Freeze for 10 minutes.
- For the filing, place the cashews and coconut oil in your food processor. Blend until smooth. Add the milk, syrup and cacao. Pulse until completely smooth and creamy.
- Pour filling into the frozen crust. Cover lightly with tin foil and
- freeze the whole torte for 1 hour. When done, slice the torte and serve! Store any leftovers in an airtight container in the fridge.